Quick and Easy Drop Biscuits

Quick and Easy Drop Biscuits

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Three Ingredient Biscuits!

Mayonnnaise Drop Biscuits on www.virginiawillis.com

Drop Biscuits

Drop Biscuits are like biscuits with training wheels — you don’t have to worry about overworking the dough. The recipes for Drop Biscuits are wetter than biscuits you roll and punch out with a cutter.  Usually, they contain more milk or buttermilk than a traditional biscuit recipe. There are many different kinds of drop biscuits — this one is made with only THREE ingredients.  Butter is replaced with mayonnaise — and the combination of milk and mayonnaise creates a very similar flavor profile as buttermilk.

Mama made these often when we were growing up. After I attended culinary school, I admittedly became quite snobby about using store-bought ingredients in recipes. I wanted to make the mayonnaise, not buy it. This type of recipe seemed one short step above a baking mix. Now a little older and wiser, I appreciate it for what it is. I understand Mama was putting freshly baked bread on the family table, and that was really important. I now ask for them whenever I go home to visit and enjoy every delicious bite. 

Check out this quick video  on how to make Mayonnaise Drop Biscuits — they are so easy! I know you are going to love them.

Mayonnaise Drop Biscuits on www.virginiawillis.com

Once you’re ready to up your biscuit game, check out my step-by-step recipe on how to make biscuits in my cookbook Secrets of the Southern Table!

Bon Appétit, Y’all!

Virginia Willis

PS need more recipes? Check out my How to Make Biscuits post with FIVE recipes!

 

Mayonnaise Drop Biscuits on www.virginiawillis.com

Mayonnaise Drop Biscuits

Makes 6
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 6

Ingredients

  • 2 1/4 cups self-rising flour
  • 3 tablespoons mayonnaise
  • 1 cup whole milk

Instructions

  • Preheat the oven to 400°F. Line a rimmed baking sheet with a nonstick silicone baking mat.
  • Combine the flour, mayonnaise, and milk in a bowl. Using a spoon or an ice cream scoop, drop spoonfuls of the dough onto the prepared baking sheet. Bake until golden brown, 15 to 17 minutes. Transfer to a wire rack to cool slightly. Serve warm.

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Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.)

Virginia Willis

Georgia-born French-trained Chef Virginia Willis has made chocolate chip cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, and Julie Chrisley with her cooking -- but it all started in her grandmother’s country kitchen. Virginia is a chef instructor for the digital streaming platform Food Network Kitchen and author of Secrets of the Southern Table: A Food Lover’s Tour of the Global South, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits. Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome received a 2016 James Beard Foundation Award of Excellence. She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network's Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, Eater, and Food52 and has contributed to Eating Well, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Her legion of fans loves her down-to-earth attitude and approachable spirit. Learn more about Virginia and follow her traveling exploits at www.virginiawillis.com.

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